carrot pumpkin oat breakfast bread recipe.
We bought a post-apocalypse-pack of canned pumpkin from Costco. That fact alone should explain my fixation with everything pumpkin this winter. I truly think if it’s below 40 degrees outside, something should be in the oven baking. It’s been interesting finding, tweaking and inventing recipes using pumpkin, which is low in calories and ultra-nutritious. I’ve made pumpkin quiche, pumpkin scones, pumpkin curry, pumpkin soup, pumpkin pancakes and now this, my new specialty: carrot pumpkin oat breakfast bread (vegan!).
Feel free to add your special touches to this recipe: fold in pecans, cranberries, or raisins for extra crunch and flavor.
- 1/2 tbsp coconut oil
- 2 C oat flour
- 1/2 C oats
- 2 tsp cinnamon
- 1 teaspoon baking soda
- 1/2 tsp nutmeg
- 2 C shredded carrots
- 3 tbsp milled flax mixed with 3 tbsp cold water (or you can use 3 eggs for a non-vegan version)
- 3/4 C light brown sugar or maple syrup
- 3/4 C packed pumpkin
- 1 tbsp vanilla
- 1/2 C non-sweetened soy milk
- 1/2 C walnuts
1. Preheat oven to 325 and oil a 9 inch loaf pan with coconut oil. (Place pan in oven as it heats to melt coconut oil so it will spread evenly across bottom and sides of pan.)
2. In a large bowl, stir together oat flour, oats, baking powder, cinnamon, baking soda, and nutmeg.
3. Mix in wet ingredients: carrots, flax, sugar, pumpkin, vanilla and milk. Gently stir until well mixed and pour into prepared pan.
4. Press walnuts on top of loaf.
5. Bake until the top is golden brown, about 50 to 55 minutes. Let stand (it’s really delicious when it’s hot!) and enjoy a bite. Save the rest for breakfast!
You will love it! Super moist, hearty, and filling.
Let me know what you think,